Egg Salad Provencal In Lettuce Wraps

Egg salad doesn’t have to be loaded with mayonnaise when you borrow the flavors of a Provencal salad. A lean vinaigrette, fragrant fresh basil and tangy olives give the salad plenty of zip — and juicy grape tomatoes keep it moist and delicious. Skip the bread and roll it in a tender leaf of bibb lettuce, for a high-protein snack you’ll crave again and again.

Ingredients for servings

    Egg Salad Provencal in Lettuce Wraps

  • 6 large eggs boiled and peeled

  • 0.75 cup grape tomatoes about 3/4 cup chopped

  • 6 medium pitted green olives chopped

  • 2 tablespoon red onion chopped

  • 2 tablespoon fresh basil chopped

  • 1 tablespoon olive oil

  • 1 tablespoon white wine vinegar

  • 0.25 teaspoon salt

  • 8 medium bibb lettuce leaves


  • Peel and chop the eggs and place in a medium bowl. Add the chopped tomatoes, olives, red onion and basil. In a cup, stir the olive oil, vinegar and salt and pour over the egg mixture. Stir to mix.

  • Scoop into lettuce leaves by rounded 0.25-cup servings. Roll to close

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